Lemon Ice Cream | Julie Blanner (2024)

This homemade lemon ice cream is a rich, creamy taste of citrus and sunshine. Make this refreshing no churn lemon ice cream recipe for a memorable sweet and tart treat you’ll love!

When it’s this easy and delicious, how can you resist? Learn how to make lemon ice cream with condensed milk in this easy recipe that requires no ice cream machine!

Table of Contents

• Lemon Ice Cream
• Ingredients and Substitutions
• Variations
• Tools to Use
• How To Make Lemon Ice Cream
• Tips
• Frequently Asked Questions
• Serving Suggestions
• How to Store
• More Lemon Recipes
• Lemon Ice Cream Recipe (No-Churn Lemon Ice Cream)
• Explore More

What is it about spring weather that makes everything lemon-flavored sound so good? I literally can’t get enough! It’s something about that sweet, tart citrus flavor that keeps me coming back for more.

When I have a craving for something simple and sweet, we often whip up a batch of my favorite no-churn ice cream. It’s so simple to make and it’s easy to create any flavor you might be dreaming of in the moment.

If you love ice cream as much as we do, don’t miss this incredible round up of 18 of the BEST no churn ice cream flavors. So easy and so good – and don’t skip this new Orange sherbet too.

Lemon Ice Cream

I created this lemon ice cream on a whim recently when I was craving that cool, creamy lemon flavor. Believe me when I say this ice cream is easy… actually too easy! My hips don’t lie!

Why You’ll Love It

• Just Four Ingredients – It’s a no fuss recipe that is made without an ice cream machine.
• Eggless – This recipe requires no eggs and no complicated ingredients or equipment. No tempering required!
• Rich and Creamy – Heavy cream and condensed milk combine for the ultimate cool and decadent treat.

Ingredients and Substitutions

See printable recipe card for complete ingredients and instructions.

• Heavy Cream – Heavy Whipping Cream is required here, don’t try to sub with milk or other options.
• Sweetened Condensed Milk – This gives this no churn ice cream the sweetness you crave!
• Lemon Extract or Lemon Zest – Either will give this ice cream lots of extra lemon flavor.
• Lemon Juice – Fresh squeezed is great, but not required. Feel free to use lemon juice from the produce section of your store, I’ll never tell.

Variations

• Add Fruits – Strawberries, blueberries, raspberries and blackberries pair well.
• Zest – I used lemon zest when I made this recipe, but lemon extract is an easy substitute. It saves time and eliminates the texture of zest. Use half the amount of the measurement suggested for zest. In this situation, that would be 1 tablespoon of extract vs. the 2 tablespoons of zest.
• Substitute Extract – In lieu of lemon, use orange extract or traditional vanilla.
• Add Graham Cracker Crumbs – Fold in crumbs for frozen cheesecake flavor. Even better, add fruits and graham crackers to make blueberry or Strawberry Cheesecake Ice Cream.

• Mixer (You can also mix by hand)
• Loaf Pan
• Ice Cream Storage Container

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See Also

Easy Homemade Lemon Ice Cream

How To Make Lemon Ice Cream

Are you ready? It’s so simple.

1. Create the Base – In a large mixing bowl or stand mixer, beat heavy cream, gradually increasing speed, until stiff peaks form.
2. Make Ice Cream – Blend in sweetened condensed milk, lemon extract and lemon juice until smooth.
3. Freeze – Pour mixture into a loaf pan or airtight container. Freeze until solid.
4. Serve and enjoy!

Tips

• Make sure you use really cold heavy whipping cream. Store it at the back of your refrigerator for best results.
• Put your mixing bowl in the fridge or freezer for a little bit before, as well. The colder your bowl and ingredients are, the more air will be trapped in your ice cream for a lighter, creamier finish.
• You can make this no churn ice cream in a loaf pan or 4 miniature loaf pans, but any mixing bowl or dish will do.

Frequently Asked Questions

Why does lemon ice cream not curdle?

You might question why the acidity of the lemon juice doesn’t curdle the cream. Thankfully, the heavy cream and lemon juice are combined at the same temperature in this recipe, so there’s no risk of curdling!

Is lemon peel the same as lemon zest?

Zest is part of the peel (or rind) of a lemon. While the peel refers to the entire skin of a lemon (including the colorful outer section and the bitter interior white pith), zest takes only the best of the flavorful yellow rind.

Serving Suggestions

• Consider serving it with a slice of my favorite blueberry loaf cake. The combination of tart lemon, sweet cream and blueberry flavor is out of this world! It’s a delicious choice to serve with cakes and a variety of pies.
• With Brownies
• Topped with Raspberry Sauce
• Topped Strawberry Sauce
• With a bowl of berries
• Garnish with mint

How to Store

Freeze – It will keep in an airtight container in the back of the freezer for two weeks, or until crystallization forms.

More Lemon Recipes

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5 from 24 votes

Lemon Ice Cream Recipe (No-Churn Lemon Ice Cream)

By Julie Blanner

Lemon Ice Cream is a rich, creamy taste of spring. Make this refreshing no-churn Lemon Ice Cream Recipe for a memorable sweet and tart treat you’ll love!

Prep: 5 minutes mins

Total: 5 minutes mins

Servings: 12

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Ingredients

• ▢ 2 cups heavy whipping cream cold
• ▢ 10 ounces sweetened condensed milk
• ▢ 1 tablespoon lemon extract (or sub with 2 tbsp lemon zest)
• ▢ ½ cup lemon juice

Instructions

• Beat heavy cream until peaks form.

• Blend in sweetened condensed milk, lemon juice, and lemon extract.

• Pour into a loaf pan or any freezer safe dish and freeze until solid – about 4+ hours.
  

Tips

Tips

I used lemon zest when I made this recipe, but it’s so easy to substitute with lemon extract. If you don’t want the texture of the lemon zest, use extract instead! It’s a powerful flavor substitute. (Generally, you’ll use half the amount of the measurement suggested for zest. In this situation, that would be 1 tablespoon of extract vs. the 2 tablespoons of zest.)

Calories: 214kcal | Carbohydrates: 14g | Protein: 2g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 62mg | Sodium: 45mg | Potassium: 127mg | Sugar: 13g | Vitamin A: 645IU | Vitamin C: 4.8mg | Calcium: 93mg

Estimated nutrition information is provided as a courtesy and is not guaranteed.

Explore More

When it comes to homemade ice cream, especially the no-churn variety, there's a delightful simplicity to the process that results in a creamy, flavorful treat. The article covers a no-churn lemon ice cream recipe that boasts a few key features: it's eggless, requires only four ingredients, and doesn't need an ice cream machine.

The process begins with whipping cold heavy cream until stiff peaks form, creating a base for the ice cream. Sweetened condensed milk adds sweetness and texture, while the lemon extract or zest infuses the dessert with that zesty, citrusy flavor. Lemon juice further enhances the tanginess. These ingredients are blended until smooth, then poured into a loaf pan or any freezer-safe container before being frozen until solid.

In terms of tools, you'll need a mixer, preferably a stand mixer or a hand mixer, to whip the cream to the right consistency. A loaf pan or any freezer-safe dish serves as the vessel for freezing the ice cream. As for ingredients, heavy whipping cream, sweetened condensed milk, lemon extract/zest, and lemon juice are the primary components.

Variations abound, allowing for creative twists on the classic lemon ice cream. Adding fruits like strawberries, blueberries, raspberries, or blackberries introduces new flavors and textures. Using graham cracker crumbs or incorporating flavors like orange extract or vanilla can transform this base recipe into something entirely different, like a cheesecake-inspired ice cream.

To ensure the best texture and consistency, it's recommended to use very cold heavy whipping cream and to chill the mixing bowl beforehand. This helps trap more air in the ice cream, resulting in a lighter, creamier finish.

The article also addresses common queries, such as why lemon ice cream doesn't curdle (due to the combination of cream and lemon at the same temperature) and the distinction between lemon peel and zest (with zest being the flavorful, outer part of the peel).

Serving suggestions include pairing the lemon ice cream with various desserts like blueberry loaf cake or brownies, topping it with raspberry or strawberry sauce, or simply garnishing it with mint. It can be stored in an airtight container in the freezer for up to two weeks.

The provided recipe lists the exact measurements and instructions for creating this no-churn lemon ice cream, offering an easy-to-follow guide for a refreshing, tangy dessert that's perfect for any spring day.

And, if you're looking for more flavors, there's a collection of 18 other no-churn ice cream recipes, showcasing the versatility and ease of making homemade ice cream without an ice cream machine.